Slow-Roasted Salmon

By sandy_h

From Michael Symon

Ingredients

• For the salmon:
• 1 tablespoon coriander seed
• 1/4 cup honey
• 1 orange (juiced)
• 1 cup water
• 1 side of salmon (skimmed and deboned)
• Extra virgin olive oil
• Salt and pepper
• For the almond basil pesto:
• 1/2 cup blanched almonds (lightly toasted)
• 1 bunch basil (leaves torn)
• 2 garlic cloves (peeled)
• 1/3 cup extra virgin olive oil (plus more if needed)
• Salt and pepper
• For the avocado salad:
• 1/4 cup extra virgin olive oil
• 1 orange (juice and zest)
• 2 tablespoons champagne vinegar
• 1/2 shallot (sliced thinly)
• 2 avocados (diced)
• 1 fresno chili (minced)

Details

Servings 8
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 225. Line a baking sheet with a silicon mat or parchment paper. In a small sauce pot, toast the coriander seeds until fragrant, about 1 minute. Add the honey, orange juice, water, salt and pepper. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until thick and reduced by half.

Season the salmon with salt pepper and a drizzle of olive oil. Transfer to the prepared baking sheet and brush with the honey glaze. Bake for 30 to 35 minutes for medium rare, slightly opaque in the middle. Cook longer for a more well-done piece of salmon.

Combine the first three ingredients for the almond basil pesto in a food processor with salt and pepper. Begin to process and slowly drizzle in the oil. Stop and taste to adjust seasoning. Pesto should be thick but spreadable. Process with more oil or more basil to adjust consistency.

In a medium bowl, whisk together the first four ingredients with salt and pepper. Toss in the avocado and fresno to coat. Adjust seasoning to taste.

Remove salmon from the oven and allow to cool slightly. Smear the salmon with the pesto and top with the avocado salad.